4 oz. sun-dried tomatoes(unsoaked, dry)
6 oz. roasted and salted cashews
1/2 of a yellow onion, roughly chopped
1-14.5 oz. can diced tomatoes
Directions: Place sun-dried tomatoes, onion and cashews in medium sized pot. Cover with water until water is 1 inch over ingredients. Bring to boil and let simmer for 15 minutes or until sun-dried tomatoes are softened and cashews are plump. Take away from the burner and let cool for about 10 minutes. Add the can of tomatoes. Use an immersion blender, blender or food processor to puree till perfection! Be careful when blending warm liquids in the blender. Do not fill too full. You should not see any chunks of cashews. Add water to desired consistency and seasonings to your pleasing. Serve over your favorite pasta with a handful of spinach. Keeps for 4-7 days.